Health Hotline Magazine | July 2025

It’s peak tomato season and tomatoes are at their most vibrant—bursting with color, sweetness, and rich flavor—making them the perfect star for this bright and beautiful salad. This show-stopping dish o ers a delightful medley of earthy, tangy, and savory notes, with juicy tomatoes, fragrant herbs, and warm spices, balanced by salty feta and crisp pita crackers. Serves: 6 | Prep time: 25 minutes | Cooking time: 6 minutes | Total time: 30 minutes TOMATO Summer’s Best Salad

INGREDIENTS • 1 ½ pounds organic tomatoes (3–4 medium tomatoes); heirloom tomatoes are ideal, but any variety will work—your picks should smell tomato-y and feel heavy for their size • 1 (12-ounce) container organic cherry or grape tomatoes (mixed colored tomatoes make the salad pretty) • 1 ¾ teaspoons Natural Grocers ® Brand Bulk Real Salt , divided • 1 organic lemon • 6 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil • Natural Grocers Brand Bulk seasonings : • 2 tablespoons Organic White Sesame Seeds • 1 tablespoon Organic Whole Cumin Seeds • 1 teaspoon Organic Ground Cumin Seed • 1 teaspoon Organic Ground Coriander Seed • 1 small organic garlic clove, minced • 2 cups organic gluten-free pita chip crackers • 1 ½ teaspoons Natural Grocers Brand Organic Grade A Dark Maple Syrup • 4 ounces organic feta cheese • ½ cup organic basil leaves • 2 teaspoons Organic Oregano • 2 teaspoons Organic Thyme

INSTRUCTIONS 1. Use a paring knife to core the tomatoes, then use a very sharp chef’s knife or serrated knife to cut each into 8–12 wedges, depending on their size. Don’t worry about perfect wedges—a little variation in size is good in this salad! Halve or quarter the cherry tomatoes (cutting them through their equators will reveal more seeds and make them even prettier). 2. Transfer tomatoes to a large bowl and season with 1¼ teaspoons salt (the salt will draw moisture from the tomatoes, intensifying their flavor). Use clean hands to gently combine the tomatoes and salt. 3. Zest up to half of the lemon—you need about 1 teaspoon of zest. 4. Heat a small skillet over medium-low heat. Add the sesame and cumin seeds. Stir frequently until fragrant and lightly toasted, about 2 minutes. Add 6 tablespoons olive oil, gently stir to combine, and heat for another 2 minutes, until it just starts to shimmer. Add the remaining seasonings, including the remaining ½ teaspoon of salt, the lemon zest, and the garlic. Stir to combine, remove from heat, and transfer to a small bowl. Set aside. 5. Place pita chip crackers in a medium bowl. Drizzle 2 tablespoons of the seasoned oil over the chips and mix well, gently coating the chips without breaking them into too many pieces. 6. Add 2 tablespoons plus 1 teaspoon lemon juice and the maple syrup to the remaining seasoned oil. Whisk until well combined. Taste dressing and add more lemon juice, salt, or maple syrup if desired. 7. Slice or crumble the feta and add to the bowl with the tomatoes. Add the basil to the bowl, tearing large leaves into smaller pieces. Drizzle the dressing over and gently toss to combine. 8. Add the pita chip crackers to the bowl, scraping in any leftover oil. Gently fold to combine with the tomatoes. 9. Spoon salad onto a serving platter, being sure to include the juices. Serve immediately.

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